Autumn, winter, spring or summer, no matter what season you are in, you’re always in the mood for a nice brownie with whipped cream and a little extra crunch. So feel lucky today, because that’s exactly what you’ll find in this recipe, plus it’s beginner-friendly and so easy to make!
These brownies are the perfect example of a firm interior that still has that moist texture resulting in that perfect combination that everyone loves so much.
So to achieve this texture you just have to keep in mind the amount of fat you add to the recipe. Therefore, always use melted chocolate instead of cocoa powder, it’s as simple as that.
On the other hand, you have to take into account the baking time, which will depend on the power of your oven, so about 10 minutes before the end of the baking time, I recommend that you check the texture of the inside with a toothpick. Keep in mind that the ideal result of these brownies is not a sponge cake consistency, but one with a moist and a soft interior.
These brownies are meant to be shared, or not? It all depends on your level of addiction when you try them freshly baked. Let me know how the experience was.
Let’s bake!
Substitutions
Can I substitute the 75% chocolate for another chocolate?
Yes, use the chocolate you like the most, just remember that the better the quality of the ingredients, the better the recipe will turn out.
Can I substitute the coconut sugar for another sugar?
Yes, you can use white or brown sugar, the proportions would be the same 1:1.
Can I remove the walnuts and use another nut?
Yes, add the nuts of your choice or simply remove them from the recipe. I have made the classic combination but you can adapt it to your taste. In the case of removing the nuts, keep in mind that the crunchy texture will disappear.
![BROWNIES](https://bloodydelicious.es/wp-content/uploads/2022/12/2022.09-Brownies-cuadrado-1-720x720.jpg)
BROWNIES
These brownies are the perfect example of a firm interior that still has that moist texture resulting in that perfect combination that everyone loves so much.
Ingredients
brownies
- 250g unsalted butter
- 250g dark chocolate 75%
- 350g coconut sugar
- 6 eggs
- 1 tsp vanilla extract
- 150g flour
- 1/4 tsp salt
- 100g chopped walnuts
Garnish
- 250g milk chocolate
- 250ml whipping cream
- 100g chopped walnuts
Instructions
- Preheat the oven to 190ºC and prepare a rectangular baking tin, about 35 cm x 25 cm, and line it with baking paper.
- In a bain-marie, melt the butter together with the chocolate, remove from the heat and leave to cool.
- In a large bowl, beat the eggs with the sugar until the mixture thickens.
- Add the vanilla extract, stir in the melted chocolate and mix until well combined.
- Sieve the flour and add to the mixture with the salt.
- Chop all the walnuts and add just 100g to the brownie mixture, without working the batter too much.
- Pour the mixture into the prepared pan and bake in the oven at 190ºC for 40 minutes with heat from below.
- Remove the pan from the oven and let the brownie cool.
- Cut into large rectangles or any other shape you like.
- Melt the milk chocolate in a double boiler.
- Add the remaining 100g of walnuts to the melted chocolate.
- Dip the brownies into the chocolate only around the edges, avoiding the base and the top. Let the chocolate crystallize completely.
- Whip the cream and decorate the top of the brownies with a piping bag.
Notes
- Since the taste of the chocolate is key in this recipe, make sure you use a chocolate that you like and is of good quality. I usually use the Callebaut or Valhrona brand.
- You can mix all the chopped nuts alone in the brownie batter, but I like to spread the crunchy texture in different layers.
- Pay special attention to the baking time, as it depends on the power of your oven how moist the inside of the brownie will be, so check that it's not overdone about 10 minutes before the end of the baking time.
Nutrition Information:
Yield: 10 Serving Size: 200gAmount Per Serving: Calories: 718 kcalTotal Fat: 46.98gSaturated Fat: 20.28gCholesterol: 396mgSodium: 142mgCarbohydrates: 63.64gFiber: 4.3gSugar: 43.55gProtein: 13.58g
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